Pink Lemonade Cupcakes

 Summer has come to an end, but we can still enjoy these FUN Pink Lemonade Cupcakes! The soft, from scratch, pink lemonade cupcake is topped with a creamy pink lemonade buttercream frosting. Don’t forget the fun garnishes too!

Pink Lemonade Cupcakes: fun, from scratch, cupcakes topped with a creamy Pink Lemonade frosting!

I used my favorite, from scratch, white cake recipe and added in frozen lemonade concentrate (which I thawed).

I also added a drop of pink food coloring (I use Americolor gel paste colorings), I thought the pink lemonade gave it more of a purple/gray hue. The coloring is optional though.

I also sliced a small lemon into thin slices, then cut each lemon into 6ths. This gave me cute little garnishes for the cupcakes. Of course paper straws cut into small pieces and some bright colored sprinkles add a fun touch too! ENJOY!!

Pink Lemonade Cupcakes: fun, from scratch, cupcakes topped with a creamy Pink Lemonade frosting!

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Yield: 24 cupcakes

Pink Lemonade Cupcakes Recipe

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


For the Cupcakes:

  • 5 large Egg Whites
  • ½ cup Skim Milk
  • 1 Lemon, zested
  • ¾ cup Unsalted Butter, softened
  • 1 ¾ cups Granulated Sugar
  • 2 ½ cups Cake Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ¼ cup Frozen Pink Lemonade Concentrate, thawed

For the Frosting:

  • 1 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar
  • 6 tablespoons Frozen Pink Lemonade Concentrate, thawed

For Garnish:

  • Sprinkles
  • 24 Lemon Wedges


For the Cupcakes:

  1. In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
  2. In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
  3. Add in the cake flour, baking powder and salt. Beat until combined.
  4. Add the egg mixture and beat on high for 2 minutes.
  5. Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
  6. Drop the batter into cupcake tins with liners (about ⅔ full). Bake at 350°F for about 15 minutes.
  7. Remove and cool completely before frosting.

For the Frosting:

  1. Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
  2. Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
  3. Add food coloring if desired.
  4. Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.


  • When ready to serve, insert small lemon wedges and a small piece of paper straw if desired.
  • Store in airtight container for up to 3 days.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 123mgCarbohydrates: 55gFiber: 3gSugar: 37gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 7, 2014

Comments & Reviews

    1. The lemonade from concentrate in the freezer section. You can use fresh lemonade, but it won’t be as “intense” as the concentrate.

  1. I made a batch of these. For my icing, I made a Pink Lemonade Cream Cheese Icing with lemon zest mixed. It was so delicious. I took them to my job and got good and bad feedback. They loved the icing and the cupcake. A few stated the cupcake was a little too thick and on the verge of dry which I agree…I like a good moist cupcake. Other than that, the flavor was super good. Hopefully I can find an ingredient that will make the cake moist along with your same recipe. Maybe pudding will do the trick…

  2. Thank you!  So I’m guessing lots of sugar, some citric acid and pink colouring?  Might have to try and make my own version, lol.

  3. They look gorgeous, but can you please tell me what is in frozen lemonade concentrate?  I live in Australia and have never heard of such a thing (plus, what we call lemonade is soft drink like Sprite – what you have for lemonade we call “American lemonade” and it’s so much nicer!)

    1. Frozen lemonade concentrate is found in our freezer section. It’s syrupy and thick and very sugary. You add water to it to make a pitcher of “american lemonade.” Looks like this: http://www.vitadigest.com/groc-021908965130.html

  4. I have made these twice in the past 3 weeks, one batch as a test run and shared with friends, and two batches yesterday/today for my Cousin’s Baby Shower. Thumbs up all around both from the test run and today’s Shower. I also shared your link with my coworker who made them for Mother’s Day for her family. A great success there, too.
    Thank you for sharing this recipe.

    1. Thanks for letting me know Lisa! So glad you enjoyed (and shared) the recipe 🙂

  5. My daughter and I just made these. They were wonderful! We are going to bring them to our church’s dinner on the grounds for Easter. Thanks for the great recipe.


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